不同菌种发酵对蚕豆酱风味成分的影响

本试验采用顶空固相萃取结合气质联用的技术检测由米曲霉、黑曲霉、根霉、毛霉4种不同单一菌种发酵的蚕豆酱在后发酵15d和40d两个时期酱醅中的香气成分。数据表明各菌种发酵的蚕豆酱在后发酵15d至40d酱醅中的挥发性成分变化较大,主要特征风味物质种类不断丰富。在后发酵前期阶段蚕豆酱中醇类和酸类物质占主要地位,随着发酵时间的延长,蚕豆酱中的醛类、酯类和杂环类物质含量会上升,而酮类及酸类物质减小。由米曲霉、黑曲霉、根霉及毛霉纯种发酵制作的4种酱中主要的特征风味物质有2,3-丁二醇、3-甲基丁醇、2-甲基丁醇、芳樟醇、苯乙醇、苯甲醛、苯乙醛、琥珀酸-3,4-二甲基苯基庚基酯、三甲基吡嗪等,且由米曲霉发酵的蚕豆酱风味物质较丰富,该菌种是制作蚕豆酱的良好发酵剂。

Effect on Volatile Flavor Compounds in Broad Bean Sauce Fermented in Four Different Ways

Four different fungus including Aspergillus oryzae, Aspergillus niger, Mucor, and Rhizopus were used in the fermentation process to produce broad bean sauce. The volatile flavor compounds in the four different types of broad bean sauce, secondary-fermented for 15 and 40 days, were analyzed by HS-SPME combined with GC-MS. The results showed that the volatile flavor compounds were changeable, and the type of flavors in the broad bean sauce became enriched during the fermentation process. In the initial stages of fermentation, the major volatile flavor compounds in the four products were alcohols and acids. Aldehydes, esters, and other heterocyclic content were enhanced with the progress of fermentation, but ketones and acid content declined. The major volatile flavor compounds simultaneously found in the above four products were 2,3-butanediol, 1-butanol, 3-methyl-, 1-butanol, 2-methyl, linalool, phenethanol, benzaldehyde, hyacinthin, succinic acid-3,4-dimethyl phenyl heptyl ester, and trimethyl pyrazine. The volatile flavor compounds in the Aspergillus oryzae-fermented broad bean sauce were most abundant, indicating that Aspergillus oryzae was a great fungus to be used for the fermentation of broad bean sauce.